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June 30, 2009

Hey you all,I just got an e-mail asking about my favorite canning how-to books, with recipes for all that canning and preserving goodness. I don't have a ton of experience doing this really. I freeze a ton of food (I have Grammie's huge freezer in our garage packed full) but love the idea of canning and preserving more, with equipment and all that, especially pickling. I really love brine-y salty foods. I have checked quite a few out of the library and they all seem good. I got this book
from the library and loved it.

Any more suggestions? Thank you!

**Update~!

Oh, thank you!! Seriously, how amazing are you people!? It makes me want to just hug you all and make pickles at the same time. Thank you for such awesome suggestions, links, and book recommendations!

June 28, 2009

So, this was made, a cherry crumb cake, after the following gadget was used in the amusing and mildly boring video below—with much enthusiasm, I might add. If you can't film the use of random kitchen gadgets and upload it on your blog—what good is it for, anyway? Baby was at it the longest. She's got a real strong work ethic, that one. The gadget was a hit. It works great and made the girls very happy. And this recipe was so very tasty. I divided it between two 6" round pans, one to eat right now and one to freeze for later. I added 7 minutes to the cooking time and used about 1/3 cup fewer cherries. I will be making this again.

June 24, 2009

I was fretting about fridge space while making 3 different types of iced tea and thought of a simple solution that has given me much pleasure. Instead of making large amounts in big jugs that are unruly, cumbersome, and seem to strain my wrists, I make 3 small batches in mason jars, highly concentrated. Very highly concentrated. Then I just pour a tiny amount in a glass with a ton of ice and water. Done! The jars of this concentrated tea last about a week in our house because really, you only need a tablespoon or so. And the beauty here is 3 mason jars take up no room in the fridge at all. I like to make a peach/hibiscus batch, a green tea/peppermint batch, and a berry/black tea batch. I also am crazy about jasmine tea, and love it iced just as it is. I am trying to have less of the iced latte kind of afternoon snack and more of the iced green tea kind. It's better for me—so they tell me. And I swear coffee (and fried food) are getting harder for me to deal with as I get all old lady. I find this tragic, but true.

*Updated:

More specific information about the water/tea ratio has been requested. I think it's "to your personal taste" but to not be totally annoying here's what I do (which varies every time, but this comes close.)

I put 5-6 bags of tea in a mason jar that is size of that one there in the photo. How big is that? Not sure, but it's a normal mason jar size. Sorry. Then I fill it with cold water and let it sit in the fridge overnight. Then I squeeze the heck out of the bags and use about 2 tablespoons of this concentrated tea per 12 ounces of water. If you like it stronger you can add more of the tea, or less water, you get the idea. I like it unsweetened. If I wanted sweetener, I'd add that to my glass, not to the master batch. I also love to use loose tea, so if I do that, I use about 3 teaspoon of loose tea and about 3 teabags. I strain the next day when I take out the bags. And regarding creepy tea funk, we drink it pretty fast and don't leave the bags in, nor do I let it steep outside the fridge, so no barfing yet! (Sorry if I made it all sound gross, it's really really good, I promise.)

Unrelated:-I loved this article about vintage sewing machines over at The Collectors Weekly.-I really really think this needs to be made as soon as raspberries are here. Imperative.-The Tie One On aprons are coming in and look awesome—and so do the pie recipes. So rad. I have posted the book I will giveaway to a lucky apron maker for this theme, so take a peek.

June 21, 2009

This silk slip was made with some swearing. In theory it was very easy. 2 side seams and some straps. I used a silk slip I already had as a pattern to copy. I laid it out on the bias, cut, and sewed. Done. But, it was too big and taking it in didn't go as planned and then it was shorter than I intended, so a wide bias strip was added to the hem—which worked great but ended up using more yardage than I wanted. I had bought extra to use in other projects. Aside from all that, the slip is lovely, feels incredible, and was a nice project. I did confirm my theory of bias cutting + slippery fabric that is also expensive = stressful sweating and unnecessary yelling at my children who seem to only be interested in helping when I use the most expensive fabric.

Some notes:

I did switch to an extra fine sewing machine needle for this and that was a wise decision. If I am ever too lazy to switch sewing machine needles, kick me.

I finished the edges with the serger and added stretch lace on the neck and arm edges. I used lingerie elastic for the straps because the stretch lace is too stretchy. If I had no serger (can't image this) I'd use French seams for finishing and swear my way around the rest.

I used the rolled hem on the serger to finish the bottom edge and this made my life so good. I would not try to do a rolled hem on the bias in silk. No way, man. Not for a million bucks. (You could also finish the hem with an overlock stitch and then stitch lace on the edge if you don't have a serger.)

This wasn't the cheapest project, but was still less than the $49 some mall store that shall remain nameless was charging for their silk slips that were shorter. This project was also much less expensive $150-200 I've seen for similar slips at some high-end boutiques both in person and online. Silk makes all the difference here, satin was just not doing it for me.

Although I didn't use a pattern, I think I should have. It somehow grew too big without one. Not sure why, but it did. I'm sort of crying right now looking at all these vintage lingerie sewing patterns.

More silk sewing to report on soon. And speaking of old-timey loveliness and crying, I'm in a tizzy about this line of vintage reproduction luggage. You know, for that 1928 world cruise I plan on taking (after I get my time machine working again.)

June 17, 2009

We got ours here in town at New Seasons. I know that the cleaning/de-cluttering/simplify-your-life experts are all anti kitchen-gadget-with-only-one-use, but what's the fun in that? My pineapple cutter and apple slicer are the best gadgets ever and we are all very excited by this ridiculous new one. I actually didn't have a cherry pitter, just a paperclip unfolded and a lot of swearing. And this pits olives, too. So there!

June 15, 2009

I made this summer soup this morning. It's based on a vegetable root stew that I made long ago from a copy of The Complete Italian Vegetarian Cookbook which I got from the library after posting about my favorite cookbook. There are wonderful suggestions in the comments of this post, which is where I learned of this author.

I only made this soup once, and it was over a year ago—almost two actually, so I have no idea if it's very close, but I do remember I liked it a whole lot and this soup I like a whole lot—so there you go. It's an excellent cookbook. I should buy it. I actually am not a huge Italian food fan. I could never have pasta again in my life and be just fine, but this cookbook is about a different type of Italian cooking that is very exciting to me. Anyhoo, here's what is in this soup:

I sauteed the fennel, onion, carrot, leeks, garlic, and radishes in olive oil and salt and pepper for about 15 minutes. Then I added the can of diced tomatoes in their juice, covered it all with water and simmered it for about an hour. Then added about 1 cup corn and chopped herbs from the pots outside-rosemary, basil, dill and oregano. I served it with little toasts from the homemade bread from Friday and a lot of grated Parmesan on top. It made a boatload, about 4 mason jars full. Really yummy.

We have a crazy week ahead of us. 3 b-days (including Grammie and Liddy!), 2 doctor appointments, father's day, summer solstice celebration—and I know I"m forgetting about 3 more things. More homemade bread, butter, and jam will be needed for sure.

Unrelated, I saw Hangover and laughed hard. It's no Anchorman, but really, what is?

June 12, 2009

Here's a small hand about to eat (and destroy) a plate of homemade bread with homemade butter. The jam was not homemade, but is tasty nonetheless. I had heavy cream that was going to turn, so I made butter from it and now can freeze it, so I'm not wasting that crazy expensive organic heavy cream, which drives me crazy.

Unrelated:

I got the Sugar City Quarterly and it is really wonderful. I highly recommended it—hand drawn and full of lovely crafting ideas with a fairy tale bent. Very pleasing.

June 10, 2009

I received this outstanding birthday gift from a dear friend and fellow lover of letterpress. It's personalized recipe cards by Petite Press and dang—they are just charming. They feel so good in my hand—super thick stock, so pretty and sturdy. I have to make myself actually use them, not just keep them blank all pretty in the plastic. I'm also going to steal this gift idea, because really, who wouldn't want these? Come, on.

Sadie has has lost 3 teeth so far, the most recent being her front tooth. The other one next to it won't make it through the week—so the timing of this gift couldn't be more perfect. I'm such a sucker for anything "official", old time-y, and medical looking. This has a little envelope attached for the tooth, a place to write, and little tooth diagram for locating. It's too good. Again, a brilliant gift idea which I will steal. And again, they are so lovely it will be hard for me to use them. Maybe I should just let Sadie fill it out. That's what I will do.

June 08, 2009

I came upstairs after sewing the other night to this list that was being compiled. You can't make this stuff up. It's a game called Imaginary Country with simplified explanations of exports, government, terrain, etc. provided by my husband, so, you know—they know what's what.

June 05, 2009

I am a fiend for fruit, fruit desserts, and fruit paired with chocolate. I get a little hoard-y about chocolate dipped strawberries and was looking for a lighter (and quicker) version and found it. This is a bowl of sliced strawberries (no sugar added) with the tiniest amount of chocolate sauce drizzled on top. I added a sprinkle of fancy salt and one thinly sliced basil leaf. Pure heaven.

I would never serve this to friends because many many people I know would feel the salt and basil ruined a perfectly good bowl of strawberries. That's fair. A bit of brown sugar and a finely chopped mint leaf would be nice too. The chocolate sauce was not homemade but some hippie organic stuff I had on hand. I need to make some, though. Maybe something like this? There are so many recipes for chocolate sauce out there. I'd steer clear of the corn syrup ones. What say you? Any favorites? It would be rad if it didn't require heating to use. I'm thinking pourable—not a glop that needs to be heated. Many things to consider. I could put it in a squeeze bottle and get all 1980s with my dessert garnishing. Remember when every desert was plated with that chocolate sauce drizzle? Sometimes in two colors even, if it was extra cool. So what if I just wrote about food trends from 1986.

June 03, 2009

This is Simplicity 2922 and is wasn't so simple. I'm really happy with how it turned out and it's very wearable and comfortable (ignore the wrinkles, it's linen) but you know, simple is hard.

The pattern has a several variations, like many of the Project Runaway patterns that Simplicity is putting out. In theory, this design is easy to sew. The sleeves aren't set in, and the variations allow for both a gathered neckline/sleeves or without. I went with the option including gathers.

Here's what I changed and noted:

The pleating on the sleeve top shoulder is a really nice detail. I copied it for the front instead of the gathers, because really—the gathering look terrible. It barely needed to be gathered, and with a solid fabric, it just looked like it was sewn wrong. It impossible to evenly distribute the gathers across the front.

There are rows of top-stitching on the neck and arm bands which is nice looking close-up. I think attempting this in a contrasting thread (as it suggested) would be a very swear-y experience.

The back has a slight gather as well, and again, it would be nicer with pleats instead. I used an invisible zipper, although I am going to try an exposed metal zipper really soon on something.

This dress is not what I would call a beginner sewing project. At least not in a solid colored linen. I sure like it however, so that's good. It was fun to make but I found myself thinking that I would never let my beginning sewing buddies try this pattern without a serious talk. There are too many places where any mistake would be painfully obvious.

The pockets are awesome. They look great and are so useful—I love them.

Melissa has a great bit about sewing from commercial patterns. It's so full of goodness, please check it out.

I finished this about 2 weeks ago, so onto the Collette pattern next. I am excited.

June 01, 2009

I got this wonderful book, The Home Creamery, last week and it's pretty awesome. It's very simple and clear. There are no photos inside, but I don't mind that in the least in cookbooks. At different times, I have made creme fraiche, yogurt, sour cream, butter, buttermilk, yogurt cheese, and paneer, all from recipes I found online and in various cookbooks, and loved them all. But it's so nice having them collected in one book. Also, the trouble-shooting guide is helpful, detailed, and offers alternate methods. I want to try the mascapone, farmer's cheese, kefir, cream cheese, goat cheese, ricotta, and mozzarella next. The bonus in this book comes after all the cheese-making recipes. You also get recipes, savory and sweet, using all these dairy items--and they look so flippin' good and there are over 70. Seriously, I counted.

Here's some sour cream sitting next to some buttermilk. Labeling is so important, as I discovered, 'cause all this stuff is white, man. (The labels are from here, and I love them dearly.)

I use either Noris or Strauss whole milk or cream, I haven't tried any of this with raw milk. I don't have a source right now. I've heard making dairy products with raw milk is much less predictable, and the book confirms this--so of course I feel compelled to try it. I'd like to get a source for raw goat milk, too.

I love the idea of all these homemade dairy products, but in reality I find that we really eat only the homemade yogurt and butter on a regular basis. The rest is more for special occasions. The yogurt I make about every 5 days. I'm convinced my family is made of yogurt. There are worse things to be made of.